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Saluf
Puffy flatbread
Saluf (סלוף): soft, puffy Yemenite-Jewish flatbread for soup
Saluf is the everyday bread of Yemenite Israelis, slapped onto a hot pan or taboon in Rosh HaAyin and Sha'arayim in Rehovot and eaten with marak temani, hilbe and zhug. It is soft and blistered, thicker than pita and with no pocket, made to tear and dunk. Home cooks often roll it too thin, which gives a cracker; it should be about 1 cm thick so it stays pillowy. Chef's tip: cook it under a lid on a very hot dry pan for the first minute, which traps steam and puffs it the way a taboon does.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 1 ⅛ lb plain flour
- 3 ½ oz wholemeal flour
- ¼ oz instant dried yeast
- 1 tsp sugar
- ⅓ oz salt
- 1 ½ cups lukewarm water
- 2 tbsp sunflower oil
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Method
0/6 doneStep 1: Mix 1 ⅛ lb plain flour, 3 ½ oz wholemeal flour, ¼ oz instant dried yeast, 1 tsp sugar and ⅓ oz salt. Add 1 ½ cups lukewarm water and 2 tbsp sunflower oil and knead for 8 minutes into a soft, sticky dough.
10 minStep 2: Cover and leave until doubled, about 1 hour.
60 minStep 3: Divide into 8 balls on an oiled tray, cover and rest for 15 minutes.
15 minStep 4: Heat a heavy frying pan over a high heat for 3 minutes. With oiled hands, press a ball into a 15 cm round about 1 cm thick.
Step 5: Lay it in the dry pan, cover and cook for 1–2 minutes until big bubbles rise and the base is spotted brown. Flip and cook uncovered for 1–2 minutes more, until it sounds hollow when tapped.
25 minStep 6: Stack the breads in a clean tea towel as they cook so they stay soft.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 9 g
- Carbs
- 58 g
- Fat
- 4 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does saluf take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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